31 January 2013

Lemon sole, fennel/potato salad, fennel mayo

Cut a fennel bulb in thin wedges, keep the green. Fry in a griddle pan. Cut 2 potatoes in 3 mm slices, boil in salted water for 5 mins till just done. The potatoes should still have a 'bite'.
Cut the fennel green finely and mix with 6 tbsp mayonaise. Add some lemon juice. Use 1 tbsp of the mayo to cover the potatoes lightly. Use a scissor to remove the bony sides of the soles and cut off the heads. Dust the fish with flour. Fry the soles in lots and lots of butter, 3 mins per side.
Serve as shown 

7 January 2013

Scallops














Start with the sauce: sweat a finely sliced shallot in a some butter. Add 200 ml Noilly Prat and reduce. Then add 150 ml dessert wine and reduce. When all but a few spoonfuls are left remove the shallot and add 150 ml cream and some safran. reduce again till a nice sauce is the result.
Now use a sharp knife to cut half a leek into matchsize pieces. Sweat them in some butter.
In a dry pan fry a slice of Spanish ham till crisp. Dry on kitchempaper and crumble.
Then boil some balsamico in a small saucepan, add some runny honey, reduce.
Finally fry the scallops, a minute per side/


                                      Use a brush to make a balsamic/honey                           
                                      smear on  
                                      each plate
                                      Then arrange the leeks and scallops.                 
                                      Some sauce                         
                                      over it and finally the bacon crumbs




5 January 2013

Asparagus, pear, sorrel




















This Alain Passard recipe asked for white asparagus and red sorrel, which I didnot have.
So I blanched green asparagus for just under 3 mins and rinsed them under cold water to stop the cooking. Heated 30 grs salterd butter. Dried the asparagus and put them in the butter when it started to foam. Cut a nice pear in 8 parts (leaving the skin on) and added these segments to the asparagus. Turned everything a few times, 5 to 6 mins in total. At the last minute added the shredded sorrel. Plated, keeping the butter in the pan..
Mixed the juice of 1/2 lemon with the butter and poured the sauce over the plates, with some seasalt and black pepper.

2 January 2013

Ham, salsify, honey/mustard dressing

Boil the salsify (schorseneren) for about 20 mins. Drain and fry a minute or two in a hot grillpan. For the dressing mix 2 tbsp mustard, 1 tbsp honey and 1 tbsp lemon juice. Then add wall- or hazelnut-oil and whisk. I wanted to add some chives...but didnot have any. Serve with a soft boiled egg and some caviar.